felixx wrote:Well I have done a bit in my DO both on the stove top, in the oven and on the coals.

I think she is finally seasoned. Coca cola and apricot sauce seasoning on my pork chops just wiped out!

I use it 2-3 times a week, infact it is getting to be my most used piece of hardware

I need to put a tray inside for baking bread otherwise she is awesome

I think you have found your obsession! Your dishes sound delicious!

I am new to DO cooking but I have been playing with fire for many moons. Here is my second base with the menu being pork and beans. Neither is done in the pictures but things get busy at the end. When the 14" gets here I will go for third base. This is only my third DO cook and I am learning (mostly about timing with a new medium) which is ultimately about playing with fire.

Well my 14" DCO's are still on backorder so I went down to the local RK and bought another 12" DCO to take camping over the Memorial Day Weekend. It was requested that I make the country ribs and baked beans (that I posted here the last time) for one of the evening meals. Since I did not identify them the last time I will do that now. The ribs are the Gingered Ribs (page 99) From one of Mike B's compilations. http://www.blogicalthoughts.com/zips/dutch_oven_dishes_rev_2.pdf. The baked beans are from a Food Network recipe http://www.foodnetwork.com/recipes/dave-lieberman/baked-beans-recipe.html. For the third DO I threw in a Cherry Pie. It was cooked in a 12" DCO in a foil pan on top of four wadded up foil balls, which still left enough headroom for extra heat on the lid to accommodate the other ovens in the stack. I think that the Pie Oven will become a mainstay in the stack. I am not sure what will be next, or how I can stack four, but I am having a hankering for Mexican.

Damn a rookie and already stacking. That is a juggling act to cook all portions well. I don't want to interrupt your thread but I had to crow a bit as it was free. It got too heavy for mom so I traded her a wagner 8" for this little jewel .

bobhenry wrote:Damn a rookie and already stacking. That is a juggling act to cook all portions well. I don't want to interrupt your thread but I had to crow a bit as it was free. It got too heavy for mom so I traded her a wagner 8" for this little jewel .

Wow! I seem to have attracted the attention of a couple of Heavy Hitters!

As far as I am concerned this thread is a Free For All since I seem to have unintentionally Hi-Jacked from Felixx. For that I am sorry. I just wanted to show some real time outdoor DO cooking and the Second Base moniker seemed to pertain to my train of thought.

Bob, I love your ingenuity (as does everybody else). I have already learned many things from your experience that I have taken into consideration when I cook with my DO's. I hope to meet you someday soon.

KC, right off the top of my head, that menu seems like a real challenge to cook in a DO stack. I would have to learn how to make rice and re-fried beans from scratch and the focus would have to be on the rice, but I will look into it.